rizo-crusted sea bass with avocado mashed
potatoes. With a nod to Jordan’s time in
Germany, there’s also Wiener schnitzel.
“Groups have taken over the entire
restaurant, where we can comfortably seat
90 inside,” Sara said.
A lifelong resident of Cocoa Beach, John
Read, director of sales at the Hilton Cocoa
Beach Oceanfront, said of the dining scene:
“My wife and I are foodies; we really have
the freshest seafood here at our hotel and
at other area restaurants.”
The Hilton’s 92-seat Salt Restaurant &
Lounge overlooks the Atlantic Ocean where
chef Glen Gilbert serves his award-winning
braised pork belly with dried apricots,
apples and craisins alongside delicacies
like mixed seafood grill and island-spiced
grilled grouper. The hotel’s casual Long-
boards Tiki Beach Grille on the oceanfront
dock has a bar under a 2,000-square-foot
thatched roof that seats about 30, while the
restaurant seats 50.
Outside the hotel, Read has his favorite
“We go to Pompano Grille (groups up to
40), Florida’s Fresh Grill (groups up to 30
weekdays) and The Fat Snook,” he said.
Several high-end restaurants are involved
in the Downtown Melbourne Food & Wine
Festival each November. Trend Kitchen,
three miles from Melbourne in Indian Harbour Beach, is one. After 30 years running
a restaurant in St. Tropez, France, with
wife Isabelle, chef Yvan Heraud recently
purchased the restaurant.
“Although we only have 36 seats, we welcome groups to take over the restaurant,”
Chef’s special is cold-water lobster
paired with fresh linguine, lightly tossed in
house churned foie gras butter, carmellini
beans and shaved Parmesan, and finished
with toasted lobster cream sauce.
Another Food & Wine Festival participant, The Mansion is ideal for larger
groups. Fronted by a century-old house
purchased in 2010 by Dean and Beth
DiGiacinto, the complex now has several
indoor and outdoor venues to accommodate groups, including The Garden for up
to 70, the Beer Garden for up to 25 or The
Cellars for private tastings. Specialties in
their restaurants include Mansion surf-and-turf and grilled salmon.
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TREND KITCHEN, INDIAN HARBOUR BEACH
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